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Sausage, reindeer

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 27 g 20 Estimated value.
Kilojoules 1764 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 427 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 38.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 17.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.47 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 8.39 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 8.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 12.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum 0.55 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 11.69 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 8.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 4.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.27 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 2.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 1.76 g 322 Triumf, EC., Purchas, RW., Mielnik, M., Maehre, HK., Elvevoll, E., Slinde, E., Egelandsdal, B. Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer. Meat Science 90(2012), 122-129.
Cis-poly unsaturated fatty acids, n-6 6.61 g 322 Triumf, EC., Purchas, RW., Mielnik, M., Maehre, HK., Elvevoll, E., Slinde, E., Egelandsdal, B. Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer. Meat Science 90(2012), 122-129.
Cholesterol mg 10 Missing value, content not known.
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 20 Estimated value.
Protein 20 g 20 Estimated value.
Salt 4.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 20 Estimated value.
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 0 µg 20 Estimated value.
Vitamin E mg-ATE 10 Missing value, content not known.
Thiamin 0.15 mg 20 Estimated value.
Riboflavin 0.3 mg 20 Estimated value.
Niacin 2.5 mg 20 Estimated value.
Vitamin B6 mg 10 Missing value, content not known.
Folate µg 10 Missing value, content not known.
Vitamin B12 µg 10 Missing value, content not known.
Vitamin C 0 mg 20 Estimated value.
Calcium 10 mg 20 Estimated value.
Iron 2.5 mg 20 Estimated value.
Sodium 1920 mg 20 Estimated value.
Potassium 285 mg 20 Estimated value.
Magnesium mg 10 Missing value, content not known.
Zinc mg 10 Missing value, content not known.
Selenium µg 10 Missing value, content not known.
Copper mg 10 Missing value, content not known.
Phosphorus mg 10 Missing value, content not known.
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 SAUSAGE OR LUNCHEON MEAT (US CFR)
A0798 SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR)
B1619 REINDEER
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0151 SOLID
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0107 LACTIC ACID-OTHER AGENT FERMENTED
H0138 WATER REMOVED
H0151 SPICE OR HERB ADDED
H0191 MEAT ADDED
J0103 PRESERVED BY SALTING
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups